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Ooni KaruEssentialsGuideHow to set up, use and lookafter Ooni Karu, plus handytips and recipes.
ContentsImportantYour safety is paramount. Please read theOoni Karu safety manual carefully.Ooni Karu is designed for outdoor use only.Do not fire in high winds.Ooni Karu has been designed to run at up to 932 F(500 C). If Ooni Karu exceeds these temperatures, stopadding fuel and allow to cool.Keep Ooni Karu company while preheating andcooking. It must not be left unattended while lit.Ensure children and pets are kept at a safe distanceand supervised at all times around Ooni Karu.Ooni Karu will get hot. Do not touch the outer shellwhile in use.Say hello to Ooni Karu2Flame management22Getting the most from Ooni Karu4Top tips for making great pizza24Ooni Karu features6Top tips for launching pizza26What’s in the box?8RecipesTools for cooking10Pizza Margherita32Which fuel should you use?12Rosemary Chicken with Roasted Onions34Chimney vent14Care instructions36Troubleshooting38Keep in touch43Cooking with.Wood16Charcoal18Gas20Ooni Classic Pizza Dough28Ooni Classic Pizza Sauce301
Say hello to Ooni Karu!Everyone deserves great pizza, and that’s why we launched Ooni Karu on Kickstarter in 2019. Thanks to backers from around theworld supporting this product, you can enjoy delicious meals cooked with fire in this awesome portable, wood- and charcoalfired pizza oven.We put this Essentials Guide together to help you to get the most out of Ooni Karu. Have a read, prepare your ingredients andthen invite your friends and family to join you - the way you cook and enjoy food outdoors is about to change forever.Ooni Karu is powered by real wood and charcoal, with a portable design and powerful flames and heat retention once lit. If youprefer to cook with gas, simply attach the Ooni Gas Burner* so you can fire up with propane and achieve those same high heats.Ooni Karu heats to 932 F (500 C) and is ready to start cooking awesome pizza in just 10 minutes – create authentic Neapolitanstyle pizza, plus incredible steak, delicious roasted vegetables and more.Like all Ooni products, cooking with Ooni Karu is simple, fun and unique. Whether you’re a beginner or pro, the Essentials Guidewill help you to enjoy the Ooni Karu experience. Be sure to hold onto this guide for hints, tips and delicious recipes.Thank you for being part of the Ooni Community and enjoy Ooni Karu - we know you’re going to love it.1% of Ooni’s global turnover is actively managed for charitable causes and positive socialand environmental change through the Ooni Impact Fund. So far we have planted tensof thousands of trees and we’re a member of 1% for the Planet.Kristian and the Ooni Team*available via ooni.com. Region dependent.2ooni.com/impact3
Getting the most from Ooni KaruBefore you get fired upand cooking, read throughyour Manual and SafetyInstructions and store themfor future reference.Ooni Karu is for outdooruse only. Do not fire inhigh winds.Before you cookBefore you cook for the firsttime, run Ooni Karu at toptemperatures for at least 30minutes. Allow the oven tocool and wipe the inside withdry paper towels. This processis called seasoning and it willburn off any oils or coatingsthat are remnants from themanufacturing process.Take this time to familiariseyourself with the features ofOoni Karu. Now you’re readyto invite friends and familyover for the best pizza they’veever had.Using suitable fuel is thefirst step towards deliciousfood. When you fire up withhigh-quality fuel, you will get4amazing food out. See page12 for further information.When cooking with theGas Burner, check theconnections on the propanetank, hose and regulator.They should be secured andchecked for leaks beforeevery cook.Place Ooni Karu on a tablesturdy enough to hold theoven and your ingredients.Wooden and stone surfacesare recommended; glass andplastic surfaces are not.If you want to change fromusing solid fuels to using theGas Burner while cooking, it’sessential to allow Ooni Karuto cool first before attachingthe Gas Burner.CookingOoni Karu has been designedto run at up to 932 F (500 C).If your oven exceeds thistemperature, simply stopadding fuel. You can alsoremove the hatch to lowerthe temperature.Before attempting to moveor clean Ooni Karu aftercooking, wait for at least 1hour after extinguishing. Storewhen Ooni Karu is completelycool and dry. Never use waterto cool down or extinguishOoni Karu.If you are taking a break fromcooking, give Ooni Karu arest too – stop adding fuel orswitch off the Gas Burner.Learn moreWe have a passionatecommunity of Ooni ownersfrom around the world atcommunity.ooni.com whoare constantly innovatingand creating amazing dishes.You can also find deliciousrecipes, video guides andinspiration at ooni.comIf you have any questions - orwant to send us some photosof your dishes - reach us atsupport@ooni.comEverybody loves 60-secondpizza, including children!Pizza is a great way to getthem involved in preppingdinner. Remember tosupervise children at all timesand to keep them and petsat a safe distance while OoniKaru is hot.We love hearing from youand are always happy to offeradvice, recipes and more.Excited to get cooking? Skipto pages 16-20 for lightinginstructions.5
Ooni Karu featuresWood and charcoalOoni Karu needs good airflow to reach optimum temperatures.When firing with solid fuels, set up with at least 3 feet (1 metre)of space around the oven for proper airflow. Remember toremove the chimney cap and leave the door on for optimumperformance.6GasRemove the chimney and door when cooking with gas. You canadd the chimney cap to the oven body to create a seal.The door will be hot while cooking so be mindful of where youplace it when it is removed.7
What’s in the box?2.1. Main bodyFully insulated to help Ooni Karu run efficiently and retainheat. Ooni Karu has three legs that keep it sturdy and safeand non-slip feet to protect your table-top surface.5. DoorThick and fully insulated to retain heat, with a cool-to-touchhandle. The door must be off when cooking with gas.5.The door will be hot while cooking so be mindful of where youplace it when it is removed.2. ChimneyDraws heat through Ooni Karu when cooking with wood andcharcoal. The chimney’s quick release feature allows you toset up and pack down with ease.3.4.6.The chimney vent controls the total airflow through theoven body and can be adjusted while wearing heat resistantgloves. See page 14 for more information.3. Fuel hatchFully insulated to hold in heat. Remove when adding woodand charcoal to the burner.1.84. Rear vent capCovers the rear of Ooni Karu when cooking with wood orcharcoal to control flames.7.6. BurnerCarefully designed to help Ooni Karu reach optimumtemperatures when firing with wood and charcoal. The holesin the grate serve a dual purpose: to increase airflow throughthe fuel and to allow excess ash to drop away from theburning area.7. Stone baking boardCustom-made from durable cordierite stone, the stonebaking board retains heat and cooks pizza bases perfectly.8.8 . Chimney capKeeps rainwater out of Ooni Karu when not in use. Thisdoubles as a seal for Ooni Karu when the chimney isremoved for gas-fired cooking.9
Tools for cookingCheck out ooni.com forrecipe inspiration.Ooni Infrared ThermometerGet an instant and accurate temperature reading by aiming the laser at the middle of the stonebaking board. The Ooni Infrared Thermometer is the must have tool for gauging the temperatureof the stone baking board before you begin cooking. It will allow you to achieve the perfect pizzabase. We aim for 752 F (400 C) when baking Neapolitan pizza.Ooni Pizza PeelsOur pizza peels have been designed specifically for use with Ooni pizza ovens and are sleekand easy to transport and store. Having an additional peel helps to speed up the pizza supplychain, allowing you to invite more friends and family to create their own personalised pizza. Wemake our peels in perforated aluminium and wooden options. Ooni Karu is compatible with amaximum of 12” peelsOoni Cast Iron seriesThe high temperatures and fuel versatility of Ooni Karu are perfect for searing meat, baking fishand roasting vegetables. Our Ooni cast iron series is designed to withstand the high temperaturesof Ooni ovens, made with removable handles and fitted wooden boards for easily moving andserving of your hot dishes.Ooni Pizza Oven BrushA 2-in-1 stone baking board brush and scraper tool, this will help you clean your Ooni efficientlyand quickly – use it to brush off excess flour with the bristles, then flip it over to scrape awayfallen food.1011
Which fuel should you use?Ooni Karu has been designedfor use with solid fuels,including real wood andcharcoal, as well as propanegas with the use of the GasBurner accessory. Whicheverfuel you choose, Ooni Karuwill cook incredible dishes.Never use water to cleanthe grate.Note that Ooni Karu preheatssuper quickly and will heatmost efficiently when toppedup with fuel gradually, whichcreates the best environmentto allow for proper airflow.Top up little and oftento maintain consistenttemperatures. Solid fuelsshould never overflow out ofthe grate and the fuel hatchshould always be able to fit inplace and close comfortably.Before you cook, use a hardwearing brush to clean anyexcess ash or fuel residuefrom the grate so that theair can flow through theperforations.Cooking with fire is as muchan art as it is as a science –the following table will giveyou an idea of the results toexpect from each fuel:FuelTemperatureBenefitsCharcoal &WoodUp to 932 F(500 C)Lighting a base layer of charcoal keeps a steady, eventemperature; adding wood will give a burst of heat and woodfired flavor, which is perfect for pizza.See page 16 for lighting instructions.WoodUp to 932 F(500 C)Cooking with wood alone is the fuel of choice for Neapolitanpizza purists. Wood is also ideal for any food that enjoys a fastcooking time, such as steak, fish and vegetables.See page 16 for lighting instructions.CharcoalUp to 932 F(500 C)Bake amazing bread, meat and more with charcoal. We lovethe option for low and slow cooking with charcoal and it givesyou the option to bake thicker-crust and deeper-dish pizza.Charcoal will give a base temperature without excess flame.See page 18 for lighting instructions.Gas **From 482-932 F(250-500 C)For cooking with ultimate speed and reaching super hightemperatures very quickly, use the Ooni Gas Burner to createthe ideal temperature for cooking pizza and so much more.See page 20 for lighting instructions.* Please note that the above figures are estimates and aredependent on weather and ambient temperatures.** Gas Burner available at ooni.com. Region dependent.1213
Chimney ventThe easiest way to regulate temperature in Ooni Karu isthrough fuel management. The inbuilt chimney vent alsoallows for adjustments to be made to airflow and heatdistribution through the oven.If your Ooni Karu is not running hot enough on wood orcharcoal, check that your chimney vent is open and chimneycap is removed. This will provide maximum airflow and toptemperatures through the oven.Open chimney vent - increases the draw of air through theoven, creating more powerful flames and an increased heat.Closed chimney vent - reduces the draw of air for a smokiereffect and a lower heat.Are your pizza toppings cooking faster than the pizza base? Simply close the chimney vent to bring down the flames , which gives the pizza basemore time to cook.1415
Cooking with woodThe sounds of cracklingwood and the incrediblesmell of a wood-burning firemake for a really sensorycooking experience and addwood-fired flavor to food.We recommend cookingwith 100% hardwood, whichcreate powerful rollingflames.Types of woodAlways use kiln-driedhardwood for the best results.Beech and oak are ourfavourite to use in Ooni Karu.1. Start with 3-6 pieces of wood in your grate and light withnatural firestarters. You can also light with a blowtorch.16Best2.3.Do not use treated or paintedwood. Wood with high resincontent, such as pine orspruce, might add unwantedflavours to your cooking.15cmToo big1.GoodSizeWe recommend pieces of wood approximately 15cm (6”).2. Refuel when the wood has mainly burnt to embers butbefore all visible flames have disappeared.3. Add fuel little and often and do not overfill - wood must notoverflow the grate.It is normal to see smoke when cooking with wood. Ooni Karuwill burn cleanly and with minimal smoke when running atoptimum temperatures.17
Cooking with lump charcoalLump charcoal offers a widerange of temperatures andis an easy choice for low andslow cooking in Ooni Karu.We use charcoal for nonpizza dishes that do not needthe same exposure to flame.Use good quality, sustainablysourced lump charcoal likeOoni Premium Lump WoodCharcoal.1.2.3.Lump charcoal will burndown to a small amount ofash, reducing your clean-up.Do not use briquettes as theywill block the holes in thegrate, resulting in reducedairflow.1. Start with 2-3 pieces of charcoal in your grate and light withnatural firestarters.A combination of charcoal and wood is a great way to cook inOoni Karu. You can achieve a steady base temperature with lumpcharcoal and adding wood gives a burst of heat and wood-firedflavour.182. Ooni Karu is not ready to cook when the charcoal is blackand producing smoke.3. Top up little and often to maintain a good base temperature.Always leave room for airflow through the grate.When your charcoal is glowing white with red centre, it is readyto cook.19
Cooking with gasThe most important factorin cooking awesome pizzais the intense heat. Our GasBurner provides that heatand allows you to watchwhile your pizza cooks,as cooking with gas mustalways be done with thedoor off.Type of gasThe Ooni Gas Burner hasbeen designed to run onpropane gas.Set up instructionsRemove rear vent cap fromback, remove burner and addGas Burner.Please refer to your OoniGas Burner manual for moreinformation on which type ofgas connection. Connectiontypes can vary from countryto country.Ensure that the Gas Burner isoriented with the logo facingupwards.Remove chimney, addchimney cap in its placeLightingPush in and slowly turn thecontrol knob anticlockwiseuntil you hear a click and theburner ignites. Continue topush and hold in the knob for5 seconds before releasing.Adjust the flame output ofyour Gas Burner using thecontrol knob.Push, slowly turn andhold for 5 seconds to lightIf the gas does not lightplease refer to your GasBurner manual.** Gas Burner available at ooni.com. Region dependent.20OffHighLow21
Flame ManagementWhat are you looking forwhen cooking with fire?Neapolitan-style pizza needsreal flame to cook a pizza in60 seconds.1.This is the type of fire to aim for for Neapolitan-style pizza; it’s the result of fuel management.You’ll see this when fuel is given time to burn through properly and there is enough room forairflow through the grate.222.If you are cooking withcharcoal, the flames will besmaller. Add a small pieceof kindling 2 or 3 minutesbefore you bake your pizzato achieve the flames as inimage 1.Ooni Karu is not ready to cook a 60-second pizza when the fuel tray looks like this. If this isyour scenario, gradually build up a flame using smaller pieces of kindling, allowing for goodairflow through the grate. Always give new fuel enough time to burn properly before you startcooking.23
Top tips for making great pizza1. Use high quality 00 flour and fresh ingredients. 00 flour is afinely milled Italian style of flour and it is the gold standardfor pizza dough.2. Stretch out a nice, thin base and leave a centimetre-widespace to form a crust that will puff up under the intenseheat of the flames.3. Using your Ooni Infrared thermometer, aim for at least752 F (400 C) in the centre of your stone baking boardbefore you launch a pizza into the oven.1352464. Rotate your pizza every 20-30 seconds to achieve an evenbake on your crusts and toppings.5. Top up your fuel little and often and allow new fuel to burnfor a couple of minutes before adding food.6. Check out the recipes and guides available on our websiteand subscribe to our YouTube channel for inspiration andtop tips.2425
Top tips for launching pizzaGet your peel, dough and ingredients to room temperature.Cold dough will spring back on itself and stick; warm doughwill stretch too far and tear. If you stretch your pizza on awarm peel, the dough will start to sweat, which will cause itto stick.Flour your hands and the surface you are working on beforeyou begin stretching.Check for holes in the pizza base before adding toppings If sauce gets between the dough and peel it will have a glueyeffect and your dough will stick.Work swiftly - there’s no need to rush but remember doughthat rests on the peel for too long will be more likely to stick.Get your pizza ready when both you and Ooni Karu are readyto cook.If your pizza does stick you can use what we call thehovercraft technique (see below). Lift up the edge of yourdough at one side and gently blow air underneath the base.This will create air pockets and will spread flour to the areasthat are sticking.Before you add any toppings - stop and shake the peel tocheck that your dough is moving freely. If it’s stuck, pick it upand add more flour to the peel. You have to do this beforeyou add toppings!Keep your toppings light. Heavy ingredients will weigh downyour dough and make it harder to lift off of the peel.2627
Classic Pizza DoughMethodFlour, salt, water and yeast – what do these simpleingredients have in common? They come together tocreate the perfect foundation for any good pizza!This recipe is an excerpt from our new cookbook, Ooni:Cooking with Fire, and the go-to pizza dough recipe foreveryone at Ooni HQ.IngredientWeightQty / VolType ‘00’ flour (or strong white)500g4½ cupsWater300g1¼ cupsSalt10g2 tspFresh yeast*7g¼ oz*if unavailable, use ½ tsp (3g) active dried yeast or ⅓ tsp (2g) instant driedyeast28Place two-thirds of the water in a large bowl. In a saucepanor microwave, bring the other third of water to boil, thenadd it to the cold water in the bowl. This creates the correcttemperature for activating yeast. Whisk the salt and yeastinto the warm water.When the dough has roughly doubled in size, divide it into3 or 5 equal pieces, depending on what size you want yourpizzas to be (either 12 inches or 16 inches wide). Place eachpiece of dough in a separate bowl or tray, cover with plasticwrap and leave to rise for another 20 minutes, or untildoubled in size.If mixing by hand:Place the flour in a large bowl and pour the yeast mixtureinto it. Stir with a wooden spoon until a dough starts toform. Continue mixing by hand until the dough comestogether in a ball. Turn it onto a lightly floured surface andknead with both hands for about 10 minutes, until it is firmand stretchy. Return the dough to the bowl. Cover withplastic wrap and leave to rise in a warm place for 1-2 hours.If mixing with a mixer:Fit the mixer with the dough hook and place the flourin the mixer bowl. Turn the machine on at a low speedand gradually add the yeast mixture to the flour. Oncecombined, leave the dough to keep mixing to at the samespeed for 5-10 minutes, or until the dough is firm andstretchy. Cover the dough with plastic wrap and leave torise in a warm place for 1-2 hours.29
Classic Pizza SauceMethodSimplicity at its finest, our super easy, no-nonsense ClassicPizza Sauce creates the perfect complement for layering upyour pizza toppings of choice.Made using a stovetop (hob) rather than in your Ooni, thisrecipe is an excerpt from our cookbook, Ooni: Cooking withFire. Choosing good quality tomatoes will make a differenceto the flavor of your sauce - we like to go for canned SanMarzano tomatoes, which are the traditional choice forNeapolitan pizzas.IngredientWeightQty / VolCanned tomatoes800g4 cupsOlive oil30g2 tbspSugar10g2 tspSalt4g1 tspPlace the oil in a pan over a medium heat. When warm, addthe garlic and fry until softened but not brown.Add all the remaining ingredients, then simmer on a lowheat for 20 minutes, or until the flavor has deepened andthe sauce has thickened slightly.This sauce can be used straight away, or placed in anairtight container and stored in the fridge for up to a week,ready to be used as required.2 garlic cloves, crushed or finely choppedHandful of basil leaves, roughly choppedPinch of freshly ground black pepper3031
Pizza MargheritaMethodThe classic pizza Margherita is a simple yet delicious recipe;the perfect starting point if you’re new to the world of woodfiring!All Ooni pizza chefs should be able to master this one withjust a little bit of practice. And if you haven’t yet, we’re hereto help you along the way.IngredientOoni Classic DoughOoni Classic SauceLight up your Ooni, then get ready to prepare your pizzawhile it heats up.Using a small amount of flour, dust your Ooni pizza peel.Stretch the pizza dough ball out to 12” and lay it out on yourpizza peel. Using a large spoon or ladle, spread the sauceevenly across the pizza dough base.Next, add the cheese and slide the pizza into the pizzaoven.Slide the pizza off the peel and into your Ooni pizza oven,making sure to rotate the pizza regularly.Fresh mozzarellaBasil leaves32Once cooked, remove the pizza from the oven. Add a smallhandful of fresh basil to garnish.33
Rosemary Chicken withRoasted OnionsMoist and tender on the inside, deliciously crispy on theoutside. Nothing can compare to the magic of cast iron whenit comes to cooking chicken – conducting high heats, ourCast Iron Series locks in flavor while perfectly searing cuts ofmeat.Cooked in the Skillet, our herb-infused Rosemary Chickenwith Roasted Onions is super simple to prepare and cook.Ingredients5 chicken thighs, skin on1 large red onion, cut into wedges2 large sprigs rosemary3 tablespoons (50ml) olive oil3.5oz (100g) butter1 tablespoon (15g) salt½ red chilli - finely sliced to garnishMethodPat the chicken dry with paper towels and season with salt.Preheat your Ooni Pro or Ooni 3 to a medium-high heat. Ifusing a conventional oven, preheat to 360 F (180 C). Youcan check the temperature inside your Ooni quickly andeasily using the Ooni Infrared Thermometer.Put the olive oil in your Skillet and place the skillet into youroven. Note that the Skillet handle will become very hotand should be handled with care – remember to use OoniGloves or a dry dish towel and to place the skillet on a heatproof surface.Remove the hot skillet from the oven. Place the chickenskin side down onto the hot Skillet, and leave the chickento sizzle untouched for 3 minutes, or until the skin starts tobrown.Once golden brown, flip the chicken over. Add the butterto the skillet and use a spoon to baste the chicken with themelted butter. Add the rosemary sprigs and onion to theskillet.Return your skillet to the oven to continue cooking thechicken until the chicken juices run clear.3435
Care instructionsWhere should I store Ooni Karu?Ooni Karu is built to last and you can leave it outdoors all yearlong. You can use the Ooni Karu Carry Cover to keep it safefrom the elements.We do recommend that you store Ooni Karu indoors forextended periods without use and to protect it from harshweather conditions.If you need to remove hard-to-budge debris from the stone,use our Ooni Pizza Oven Brush.Only cook pizza and dry, bread-based dishes directly on thestone baking board. If you are cooking meat, vegetables orother dishes then use the Ooni Cast Iron Series.The stone baking board is not dishwasher safe.How do I clean Ooni Karu?A run at top temperatures will do the hard work for you,burning off any excess flour or remnants of food. Alwaysgive Ooni Karu time to cool completely before cleaning andnever expose warm parts to moisture. You can wipe down theinside with a dry paper towel if you need to.When cool, the outside of Ooni Karu can be wiped with adamp cloth and dried completely before using a regularstainless steel cleaner to remove any marks or smudges.How do I clean the stone baking board?Your stone baking board can be cleaned by running OoniKaru at top temperatures.36How do I extinguish Ooni Karu?Leave Ooni Karu to burn through any remaining solid fuelsand allow it to cool naturally. This can take 60 minutesdepending on ambient temperatures.Do not apply water to Ooni Karu to extinguish or cool as thiscan cause damage and personal injury.Once it has completely cooled, you can flip the stone bakingboard for the next time you use your Ooni Karu. The toptemperatures inside Ooni Karu will naturally clean the underside.37
TroubleshootingOoni Karu has been carefully designed to provide exceptionalfood experiences and we know that you will love using itto cook. Our team have thousands of hours of experiencecooking with fire and enjoying delicious pizza. You can reachus at support@ooni.com or check out our online FAQs andvideo guides - we’ll be happy to help.I am seeing smoke from Ooni KaruIt is perfectly normal for solid fuels to produce some smokeduring the initial lighting period. Once Ooni Karu is up totemperature, it will burn cleanly with minimal smoke. Continuedsmoke is a sign of incomplete combustion and can be caused byreduced airflow or the use of unsuitable fuel.I can see soot inside Ooni KaruSoot is natural when burning solid fuels. Excess soot can bewiped down using a dry paper towel or the Ooni Pizza OvenBrush when Ooni Karu has completely cooled. You can reducethe amount of soot through efficient fuel management asdescribed on page 22.Remember to follow the lighting steps on pages 16-20 and totop up little and often. An over-full grate can suffocate the flameand cause smoke.Remember to open the chimney vent fully and remove thechimney cap for optimum airflow and an efficient burn.Always store your fuel in a warm, dry environment and usewithin 6 months. Charcoal and wood that are old may haveabsorbed moisture and will not burn cleanly or efficiently.Check that your chimney vent is open and chimney cap isremoved which will allow maximum airflow.My Ooni Karu has changed colourOoni Karu is made from high-quality stainless steel. You maynotice some colour changes after repeated heat cycles but thiswon’t affect performance. This change is known as patina; itmakes your Ooni Karu unique and we think it looks beautiful!Remember to store your Ooni Karu indoors when it is not in use.38My Ooni Karu is running too hotFuel management is the easiest way to reduce the temperatureof Ooni Karu. If your Ooni Karu exceeds 932 F (500 C), stopadding fuel and remove the hatch until regular temperaturesare reached. You can also reduce the flames by closing overthe chimney vent (see page 14).My Ooni Karu is not hot enoughOoni Karu will preheat from 10 minutes. Add an additional 5-10minutes to this preheat time if your Ooni Karu is not runninghot enough.If cooking with charcoal or wood, check that your chimneyvent is open and the chimney cap is removed for optimumairflow. Before each cook, free the grate of any leftover ash bybrushing it down. Only use fuel that is high quality, dry and lessthan 6 months old.Keep your door on throughout any charcoal and wood-firedcooks. This helps to keep heat in and allows the chimney towork its magic drawing heat from the grate.Note: If your Ooni Karu has been exposed to rain or extremecold it may take longer to preheat.If your stone baking board is too hot, try adding a piece of Oonicast iron for 30 seconds or so to absorb some of the heat.39
My base is overcookedWe recommend the use of our Ooni Infrared Thermometerfor gauging the temperature of your stone baking board. Aimfor 752 F (400 C) in the middle of the stone for Neapolitanstyle pizza. Thicker pizza styles will require a lower stonetemperature. Some other tips that will prevent overcooking are: Reducing your preheat time Reducing the amount of flour added to your pizza base Using a thin base made using the Classic Ooni Pizza Doughrecipe Adding enough fuel to provide flames across the top of yourpizza while the stone bakes from underneathMy stone baking board looks dirtyYour stone baking board may change colour during your cookbut this will not affect performance. If you want, you can scrapeaway any excess flour or food with the Ooni Pizza Oven Brush.Once the stone baking board has completely cooled, you canflip it over for the next time you cook - the high temperaturesinside Ooni Karu will naturally clean the underside.My burner grate has changed shapeParts of Ooni Karu will regularly reach temperatures of 1000 F(537 C) and above. As a result, the appearance of your gratemay change but this will not affect performance.Replacements are available to order via ooni.com.If your stone baking board is too hot, try adding a piece of Oonicast iron for 30 seconds or so to absorb some of the heat.4041
Keep in touchWe love hearing and seeing what you create and cook withyour Ooni Karu so keep in touch by tagging your photoswith #ooni or #oonifiedFollow us and keep up to date with all things Ooni via:Subscribe to our mailing list at ooni.com for access todelicious recipes, top tips and exclusive promotions.If you have any questions, queries or comments thenyou can reach us at support@ooni.com.4243
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Lighting a base layer of charcoal keeps a steady, even temperature; adding wood will give a burst of heat and wood-fired flavor, which is perfect for pizza. See page 16 for lighting instructions. Wood Up to 932 F (500 C) Cooking with wood alone is the fuel of choice for Neapolitan pizza pu